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American Kitchen Classic Chicago Style Hot Dog

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.878
Energy (kCal)781.7187
Carbohydrates (g)123.3888
Total fats (g)28.195
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside. | 2. Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns. | 3. Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish. | 4. Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dog bun 6 - - - -
    butter 3 tablespoons unsalted melted 256.5 11.7855 8.0145 21.6
    poppy seed 1 tablespoon 14.7 0.7876 0.5037 1.1637
    poppy seed 1 teaspoon 14.7 0.7876 0.5037 1.1637
    beef hot dog 6 recommended - - - -
    dill pickle spear 6 recommended - - - -
    tomato 12 482.5187 104.2777 23.5898 5.3613
    yellow mustard - - - -
    relish sweet - - - -
    white onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    green chili pepper pepperoncini 6 pickled - - - -
    celery salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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